Serves 4
30 min
Chickpea and Pasta Soup
Recipe GLPR0bd83502e1ef0e
A wholesome, comforting soup featuring tender chickpeas and small pasta in a savory broth, infused with fresh rosemary and finished with bright lemon juice and herbs. Ready in under 30 minutes, this Mediterranean-inspired soup is both nourishing and satisfying.
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Ingredients
3 tablespoons Olive oil
1 small Small onion, peeled and finely chopped
1 stalk Celery stalk, trimmed and finely chopped, with leaves if available
1 clove Garlic clove, peeled and finely chopped
2 sprigs Fresh rosemary sprigs, leaves picked and finely chopped
2 14-ounce cans Canned chickpeas, drained and rinsed
3 cups Chicken or vegetable stock
3½ ounces Ditalini or other small soup pasta
1 handful Fresh basil or parsley, leaves picked and roughly chopped
½ lemon Fresh lemon juice
Extra virgin olive oil for drizzling
Directions
Heat the olive oil in a large pot over medium heat. Once shimmering, add the chopped onion, celery, and garlic. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 4–5 minutes. Do not let them brown.
Stir in the chopped fresh rosemary and cook for 30 seconds until fragrant.
Pour in the stock and bring to a gentle boil. Add the drained and rinsed chickpeas and stir well.
Add the ditalini pasta and cook, stirring occasionally, until the pasta is tender, about 10–12 minutes. Adjust the heat to maintain a steady simmer if needed.
Taste the soup and season with salt and pepper as needed. Finish with the fresh basil or parsley and squeeze in the lemon juice, stirring gently to combine.
Divide the soup among four bowls and drizzle each serving with a small amount of extra virgin olive oil. Serve hot.
